Preliminary Characterization of Monofloral Coffea spp. Honey: Correlation between Potential Biomarkers and Pollen Content

Journal of Agricultural and Food Chemistry
Elisabetta SchievanoLuciano Navarini

Abstract

To determine the botanical origin of Coffea honey, a new method using proton nuclear magnetic resonance ((1)H NMR) is proposed. Integration of the aromatic region of the NMR spectrum of Coffea honey diluted in deuterated water allowed us to simultaneously quantify caffeine, theobromine, and trigonelline, as well as other compounds. The amounts of the three markers listed are significantly higher than those previously reported for Citrus spp. honey: caffeine ranged from 15 to 98 mg/kg, theobromine from 25 to 160 mg/kg, and trigonelline from 23 to 86 mg/kg. The concurrent presence of these three substances is proposed as an indicator of the botanical origin of Coffea honey. Excellent correlation was found between these markers and the relative amounts of Coffea pollen measured in the same samples.

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Nov 29, 2014·Journal of Agricultural and Food Chemistry·Elisabetta SchievanoLuciano Navarini
Jan 13, 2015·Food Chemistry·Ofélia AnjosJavier Taboada

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Citations

Mar 8, 2016·Food Chemistry·Samir Moura KadriRicardo de Oliveira Orsi
Apr 30, 2015·Journal of Agricultural and Food Chemistry·Nadia Mulinacci, Marzia Innocenti
Sep 25, 2016·Food Chemistry·Amna Jabbar SiddiquiAtta-Ur- Rahman
Sep 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Sónia SoaresIsabel Mafra
Apr 18, 2021·Journal of Food Science·Rafael ViteriAdy Giordano
Aug 28, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Xia WangMing-Hua Qiu

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